Now, here's my second recipe I tried last night - Wannabe Chef's Kam Heong Chicken. "Kam Heong" literally means "Golden Fragrance". As per the meaning of Kam Cheong, the fragrance has a spicy yet, unique profusions of mouth watering smells from the key ingredients. The Kam Heong sauce is made out of dried prawns, oyster sauce, soy sauce, curry powder, corn flour and heaps of curry leafs! It is a very simple dish to prepare and is absolutely delicious. Now, this may not apply to those who don't like dried prawns though :) But if you would like to try out something new apart from the usual dishes at home, then this is a must try! It is indeed a popular dish in Malaysia. The same recipe can be used for crabs, fish, prawns, frog, or even fried rice. I loved the taste and so did those who tried it last night. It goes well with plain rice or just like that.
Well, take a look at the image below & look at how tasty it looks like. Mouth watering I believe?
I meant the Kam Heong Chicken! :)
Kam Heong Chicken
Ingredients:
1/2 Chicken, cut into pieces
200ml water
1/2 Chicken, cut into pieces
200ml water
Marinade:
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp corn flour
2 tbsp sesame seed oil
2 tbsp oyster sauce
2 tbsp corn flour
2 tbsp sesame seed oil
Ingredients for Kam Heong Sauce:
80g chopped dried prawns, soaked in water for 10 mins
2 tbsp chopped garlic
8 shallots, chopped
1/2 bowl curry leaves
6 bird's eye chillies (cili padi), chopped
3 tbsp oil
2 tbsp chopped garlic
8 shallots, chopped
1/2 bowl curry leaves
6 bird's eye chillies (cili padi), chopped
3 tbsp oil
Seasoning:
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp little dark soy sauce
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp little dark soy sauce
Method:
Mix chicken with marinade & leave for 30 mins in the refrigerator.
Deep fry the chicken in hot oil till golden brown.
Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till fragrant.
Add in curry leaves & chopped chilies, seasoning mix & stir fry until aromatic.
Add in fried chicken pieces, water & stir well.
Cook until the gravy is thick. Dish up & serve hot & enjoy :)
Mix chicken with marinade & leave for 30 mins in the refrigerator.
Deep fry the chicken in hot oil till golden brown.
Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till fragrant.
Add in curry leaves & chopped chilies, seasoning mix & stir fry until aromatic.
Add in fried chicken pieces, water & stir well.
Cook until the gravy is thick. Dish up & serve hot & enjoy :)
More pictures below:
Preparing the chicken
Marinating Chicken
Chopping Dried Prawns
Chopped Dried Prawns
Preparing the Kam Heong Sauce
Kam Heong Sauce
The Ingredients
Wannabe Chef in Action :)
